1 spice cake mix
4 eggs
3/4 c. oil
1/2 c. + 1 T. sour cream
1/2 c. water
1/2 c. + 2 T. molasses
1 t. ginger powder
1/2 t. cinnamon
Dash nutmeg (about 1/8 t.)
Dash cloves (about 1/8 t.)
Fresh whipping cream (mixed with a little powdered sugar)
Bananas, sliced (optional)
Mix together the dry cake mix with the remaining cake ingredients until smooth. Pour into a greased AND floured bundt pan (or 9x13 pan). Bake at 350 for 30-35 minutes, or until cake is cooked through (don't over bake or it will be dry). When cake cools 10-15 min., remove from bundt pan and put on a large pan. When cake cools, sprinkle with powdered sugar.
Whip the whipping cream until stiff and add powdered sugar to taste. Serve each slice of gingerbread cake with fresh whipped cream and garnish with bananas and a dash of nutmeg.
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